• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shrimp Risotto with Portobello Mushrooms

  • Recipe Submitted by on

Category: Broccoli, Main Dish

 Ingredients List

  • 1 tb Dry sherry
  • 1 1/2 c Chopped portobello mushrooms
  • 4 To 4 1/2 cup lowfat chicken
  • -stock; recipe in file
  • 1 c Water
  • 1 ts Old Bay Seasoniong
  • 3/4 lb Large "Easy-Peel" shrimp;
  • -about 20-22
  • 1 tb Olive oil
  • 1/2 c Finely chopped onion
  • 1 Clove garlic; minced
  • 1 1/4 c Arborio rice
  • 1 ts Fresh thyme; finely chopped
  • 4 c Broccoli florets


Pour the sherry over the chopped mushrooms, stir and set aside to marinate
while you prepare the risotto. In a large saucepan, bring 1 cup of the
chicken stock, the water, and the Old Bay Seasoning to a boil. Add the
shrimp and poach for 3-5 minutes or until just pink. Remove and shell. Set
aside. Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add
the onion and saute over Medium heat for 2-5 minutes or until itis limp.
Add the garlic and rice. Cook and stir for 1 minute or until the rice just
begins to change color. Continuing to stir over Medium-Low heat, add the
remaining chicken stock 2/3 cup at a time, stirring until the liquid is
absorbed. Continue the process until the rice is tender and the mixture is
creamy (This can take up to 30 minutes.) Heat the other teaspoon of olive
oil in a small saute pan and briefly saute the marinated mushroom pieces
over Medium-High heat until they release their liquid. Remove from the
heat. Steam the broccoli for 5-6 minutes or until it is bright green and
tender. Stir the cooked shrimp, fresh thyme and mushrooms into the cooked
risotto and stir over Medium-Low heat until heated through. Place the
broccoli around the edge of a large platter. Fill the center with the
risotto. Serves 4-6

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